Blueberry Oatmeal Cookie

By vealam

In absolute urgencies, you can skip browning the butter and just melt it in the microwave inside the same bowl… It doesn’t make a huge difference actually.

The frozen blueberries can probably be applied to other non-oatmeal cookie-doughs that need firming as well. Due to the blueberries, these cookies have a higher moisture-content than normal oatmeal cookies. So keep them uncovered in whatever container you decide to store them with.

Ingredients

• 1/2 cup (1 stick/113 grams) of unsalted butter
• 1/3 cup (71 grams) of granulated sugar
• 1/3 cup (63 grams) of dark brown sugar
• 1 large egg
• 1 tsp of vanilla extract
• 3/4 cup (101 grams) of all-purpose flour
• 1/2 tsp of salt
• 1/2 tsp of ground cinnamon
• 1/4 tsp of baking soda
• 1 1/2 cup (136 grams) of quick-cooking oats
• 1/2 heaping cup (85 grams) of chopped semi-sweet chocolate
• 1 cup (125 grams) of frozen blueberries

Details

Adapted from ladyandpups.com

Preparation

Step 1

Preheat the oven on 365ºF/185ºC

Melt the unsalted butter in a small pot over medium heat, and continue to cook for approx 5 min until the butter has turned clear and the milk solids are browned. Pour the browned butter into a large bowl and let cool slightly for 5 min. Then add the granulated sugar and dark brown sugar, and whisk until smoothly combined. Add the large egg and vanilla extract, and whisk until thick and velvety. Sift the all-purpose flour, salt, ground cinnamon and baking soda right into the bowl, then whisk again until smooth. Switch from the whisk to a spatula, then add the quick-cooking oats and chopped dark chocolate. Fold the mixture until evenly incorporated. Add the frozen blueberries and fold again until even. The cookie-dough will instantly firm-up as the frozen blueberries are mixed in.

Scoop about 1 1/2 tbsp of cookie-dough onto a parchment-lined baking-sheet, with about 1″ of space in between each. The dough should be firm enough to shape with your hands. Make round dough-ball for a taller/thicker cookie, or press it down into a disk for a thinner cookie. Bake in the oven for 12~13 min, until the edges are set and the center slightly soft.

Let cool for at least 10 min on the baking-sheet before transferring to a cooling rack. Or NOT. These cookies will keep moist uncovered at room-temperature.